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                酪蛋白酸钠

                   20170718082859498.png

                技术指标/Technical indicators

                指标名称:/The index name:

                蛋白质(以干基):/Protein (in dry basis):——————≥90.00%

                水  分:/moisture:——————————≤6.00%

                脂  肪:/fat:——————————≤2.00%

                灰  分:/ash——————————≤6.00%

                乳  糖:/lactose:——————————1.00%

                粘  度(15%20℃)/viscosity(15%20℃)/—————200-3000mPa.s

                PH   :/PH:——————————6.5-7.5

                铅 /lead  ————————————≤0.002%

                砷 /arsenic  ————————————≤0.0002%

                细菌总数:/total number of bacteria:——————————≤30000cfu/g

                大肠菌群:/fecal coliform:——————————≤10cfu/g

                致 病 菌:/pathogenic bacteria————————————不得检出/may not be detected

                酪蛋白酸钠是以优质的雪线以上高原牦牛奶为原料,采用科学的生产工艺】精制而成。它含有人体」所需各种必需氨基酸和多种微量元素。既是各种食品的营养增补剂和蛋白质来源,又是乳化稳定①剂和增稠剂,有很好的增粘力和蛋白质特有的起泡性及保气性。在食ζ 品工业中具有保湿、保鲜、保香、改良品质等作用。酪蛋白酸钠被联合国粮农组织(FAO)和世界卫生组织(WHO)食品添加剂委员会确定为无限量使用的食品添加剂,故广泛用于肉制品、烘焙食品、饮料等行业。

                The sodium caseinate is made of yak milk from high quality snow line. It contains all the necessary amino acids and a variety of trace elements. It is not only the nutrient supplement and protein source of various foods, but also the emulsifying stabilizer and thickener. It has good adhesion and protein characteristic bubbling and protecting. It has the function of moisturizing, preserving freshness, preserving fragrance and improving quality in the food industry. Sodium caseinate is the United Nations food and agriculture organization (FAO) and the world health organization (WHO) food additive committee determined for unlimited use of food additives, so it is widely used in meat products, baking food, drink, etc.

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